Our classic chiffon cake recipe that literally feels like melting sponge with a light, moist inner texture and freshly whipped cream, all mixed with all-natural Japanese black sesame paste. The last I did was a black sesame ice cream (with soy milk afogatto) and choux puffs with black sesame creme patisserie. This is the 2nd or 3rd time I’ve made this black sesame chiffon cake. The cake base is actually made with no added oil or butter as the added black sesame paste itself has contained enough fat to make the cake so cottony soft and yummy. Size: 8~8.5" diameter, serve Black Sesame Chiffon by Jeannie Tay Ingredients: 80 gm self raising flour 50 gm black sesame powder 2 tsp charcoal powder (optional) 1/4 tsp salt 40g sugar 5 Large egg yolks (65g with shell) 50 gm corn oil (can replace with coconut oil) 80 ml coconut milk (santan) (can replace with milk for healthier version)… https://www.notquitenigella.com/2016/06/21/black-sesame-chiffon-sponge-cake Oh, and a black sesame mousse cake with ginger sponge. And it's so good that you don't even need to the cake to be sweet in order to be delicious. I bought a black sesame paste from the Taiwan booth during a food expo 1 or 2 years ago. To start off, I would love to share this lovely Black Sesame Chiffon Swiss Roll recipe. The comeback of one of our most beloved menu - black sesame chiffon cake.